Grilled Tomato, Eggplant & Mozzarella Stackups

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	14 min
Total:	34 min

6
servings

Category:	Appetizers
Subcategory:	Cheeses
Source:	Féd. producteurs de lait du Québec

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Recipe ingredients

Vinaigrette
3 Tbsp. (45 mL) Irresistibles balsamic vinegar*
3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
1 tsp. (5 mL) Irresistibles Dijon mustard*
1/4 tsp. (1 mL) sugar*
1 clove garlic, thinly sliced
6 slices of firm, ripe tomatoes, about 3 in. (7.5 cm) in diameter and ½ in. (1 cm) thick
6 slices of eggplant, about 3 in. (7.5 cm) in diameter and ½ in. (1 cm) thick
6 oz. (175 g) Canadian Bocconcini, cut into 12 thin slices
12 fresh basil leaves

Preparation

Combine vinaigrette ingredients in a screw-top jar. Cover and shake well. Add salt and pepper to taste. Divide in half and set one half aside.
Preheat barbecue to medium.
Brush tomato and eggplant slices with half the vinaigrette and place on grill.
Cook uncovered until tomatoes have grill marks but are still firm (about 3 minutes per side).
Cook eggplant until golden (about 4 minutes per side). Remove from grill and salt and pepper.
For each serving, layer 1 slice of eggplant, 1 basil leaf, 1 slice of Bocconcini, another basil leaf, and 1 tomato slice and top with a second slice of Bocconcini.
Drizzle each stack with remaining vinaigrette.

Suggestion

Try this recipe with Canadian Mozzarella cheese.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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